Beef Pot Roast (Slow Cooker Meal)

Main dish | May 17, 2015 | By

Beef Pot Roast
  1. 2 tablespoons beef tallow or coconut oil
  2. 1 pound beef - pot roast, rump roast, or chuck shoulder
  3. 2 medium onions, yellow, sliced
  4. 3 medium carrots, quartered
  5. 2 medium celery stalks
  6. 4 cloves garlic, minced
  7. 1/2 teaspoon black pepper
  8. 1 whole bay leaf
  9. 1 tablespoon thyme
  10. 1/2 teaspoon oregano
  11. 1 teaspoon sea salt
  12. 3 cups water
  13. 2 red potatoes, quartered (Optional)
  1. Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl.
  2. Rub mixture into meat on all sides of roast.
  3. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 tablespoons tallow when hot.
  4. Immediately sear all sides of the roast and set aside.
  5. Wash and prepare vegetables.
  6. Put roast in crock pot, add vegetables, garlic, bay leaf and water, and cook on high until tender (6-7 hours).
Hearth and Honey


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>